Golden Beet and Raspberry Salad

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Finish off a sunny day with this bright and georgous salad.  It’s full of flavor and would be a perfect addition to a afternoon brunch.  Want more protein?  Top this dish with grilled tuna seasoned with olive oil, salt and pepper.

Ingredients:Golden Beet and Raspberry Salad

  • 1 large or 2 small golden beet
  • 1 handful of golden raspberries
  • ½ avocado, removed from skin and sliced
  • ¼ of a English cucumber – thinly sliced
  • 1 cup of spring mix
  • ¼ cup olive oil
  • ¼ cup of fresh lemon juice
  • 2-3 TBSP honey
  • 2-4 balsamic vinegar

Directions:

First prep your beets.  Trim your beets of all the green stems.  Add your beets to a sauce pan and cover with water.  Cook over medium heat until water comes to a boil.  Add salt and a tablespoon of olive oil.  Boil uncovered for about 15 minutes.  Remove beet and allow to rest and cool.  Once your beet has cooled, lightly rub the beat to remove the skin – it should come off very easy.  Slice the beet into thick rings.

Now move onto the dressing.  As I have mentioned in previous recipes, recycled jam jars make excellent vessels for making and storing dressing.  When you’re done with the jam, wash out the jars and save them!

In your jam jar, add olive oil and lemon juice.  Season the dressing with salt and pepper.  Place lid on jar and shake until olive and lemon are combined.  For sweetness, add honey.  To balance, add a splash of balsamic vinegar.  Shake again.

Finally, prepare you salad.  Lightly dress the spring mix with some of the dressing.  Present the salad elegantly by arranging the remaining components of the salad.  First lay down the cucumber slices and top with your avocado.  Finish with your golden beets and raspberries . I garnished my salad with a sprinkle of red clay salt.

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